This honey stands out at first sight: deep amber or reddish in color, with a velvety texture and exceptional density. Its taste is remarkably balanced — less sweet than flower honey — with notes of caramel, forest herbs, and a subtle resin-like aroma that evokes the woods from which it originates. One of its signature qualities is that it hardly ever crystallizes, remaining smooth and pourable for a long time — a characteristic highly valued by consumers.

Local beekeepers work on a small scale, often practicing environmentally respectful apiculture, avoiding excessive hive migration to preserve the authenticity of the product. Several producers have earned major distinctions: most notably, Evrytania’s fir honey has received top awards at the London International Honey Awards, including the coveted Platinum recognition.

Demand for Evrytania fir honey is steadily growing, as more and more consumers seek products with clear provenance, authenticity, and certification. There are even ongoing discussions about its registration as a PDO (Protected Designation of Origin) product, a move that would formally recognize its uniqueness.

For visitors, this honey is more than just a taste — it is an experience. It can be sampled in traditional cafés or purchased directly from producers, often during a visit to the beehives in the villages. It is perhaps the most authentic souvenir one can take home: a jar that captures the aroma and flavor of Evrytania’s wild mountain nature.

Ingredients

• 1 kilo of spinach, cleaned and chopped
• 2 leeks, chopped
• 1/2 bunch green onions, chopped
• 1/2 bunch dill, chopped
• 2½ tsp. soup spoon of breadcrumbs
• 80 ml olive oil + 2 tsp. extra
• 1 kilo of fine cornmeal
• 1/2 tsp. of coarse salt
• 1.5 liters of warm water
• fine salt, freshly ground pepper

Procedure

Put the spinach with the leeks and green onions in a colander, salt them slightly, rub them a little with our palms and let them release their liquid a little.
Then, press them to drain well and put them in a bowl.
Add the dill and breadcrumbs, 80 ml of olive oil and a little pepper and mix well.
In a bowl pPut the flour, coarse salt, 2 tsp. of olive oil and water a little at a time, using as much as needed to make a porridge like thick cream (we may not need it all).
Preheat the oven to 180°C and grease the pan.
Spread half the porridge there and spread the vegetable mixture evenly on top.
Then we pour the rest of the porridge on top, spreading it with our palm or with a spatula to cover the greens as best as possible.
Bake the plastos for 1 hour or until the surface is nicely browned and dry.
Σερβίρουμε τον πλαστό χλιαρό.

Tips

• Place cubs of butter on top of the pie for crispy, fragrant baking
• You can replace the porridge water with milk and yogurt for a fluffier result
• As a real vegetable pie, you can use whatever dark green vegetables you have (instead of spinach)
• Goes great with yogurt to serve

Source 
Plastos, the "barefoot" grass pie
Gastronomos | gastronomos.gr | Ariadne Chantzi